Gobi Aloo Ki Sbzi
I am often asked how to make this simple vegetable tasty. Here is the recipe. Totally Punjabi style and tasty.
Ingredients 1 cup Gobi florets.
1 potato boiled and cubed.
1 tomato pureed in mixer
1 large onion chopped
2 tbsp oil
1/2 tsp jeera
1 tsp Dhania powder
1/4 tsp haldi
1/2 tsp garam masala
1/2 tsp roasted jeera powder
Chopped garlic as required
salt and red chili powder to taste.
Chopped fresh coriander to garnish
Method:-Heat oil, add jeera once it crackles add chopped onions. Saute till onions turn light brown. Add haldi and saute for a second.
Add washed cauliflower florets and mix so that haldi coats them.
Turn the gas to simmer. Cover the pan with a lid and put water on the lid and keep a weight on the lid. (this method is to be followed whenever you want to make dry vegetables)
Cook for 10 minutes or till gobi is 3/4th cooked .
Add potatoes and all the dry masalas ( dhania, garam, salt, red chili powder, roasted jeera). Mix well. Add the tomato puree and mix.
Cook further for 10 minutes on low flame, till tomatoes have dried and cauliflower is cooked.
At the time of serving heat little oil in a pan, add garlic (to taste) saute. Add little red chili powder and add the cooked Gobi. Cook till hot. Garnish with fresh chopped coriander.
Best served with KALI PELI DAL.
Points to remember: the florets of gobi should be small with less stem. do not add water to gobi at any point while cooking or till will turn mushy. Always give tempering of garlic instead of adding it to vegetables while cooking the taste is always better.
Ingredients
I am often asked how to make this simple vegetable tasty. Here is the recipe. Totally Punjabi style and tasty.
Ingredients 1 cup Gobi florets.
1 potato boiled and cubed.
1 tomato pureed in mixer
1 large onion chopped
2 tbsp oil
1/2 tsp jeera
1 tsp Dhania powder
1/4 tsp haldi
1/2 tsp garam masala
1/2 tsp roasted jeera powder
Chopped garlic as required
salt and red chili powder to taste.
Chopped fresh coriander to garnish
Method:-Heat oil, add jeera once it crackles add chopped onions. Saute till onions turn light brown. Add haldi and saute for a second.
Add washed cauliflower florets and mix so that haldi coats them.
Turn the gas to simmer. Cover the pan with a lid and put water on the lid and keep a weight on the lid. (this method is to be followed whenever you want to make dry vegetables)
Cook for 10 minutes or till gobi is 3/4th cooked .
Add potatoes and all the dry masalas ( dhania, garam, salt, red chili powder, roasted jeera). Mix well. Add the tomato puree and mix.
Cook further for 10 minutes on low flame, till tomatoes have dried and cauliflower is cooked.
At the time of serving heat little oil in a pan, add garlic (to taste) saute. Add little red chili powder and add the cooked Gobi. Cook till hot. Garnish with fresh chopped coriander.
Best served with KALI PELI DAL.
Points to remember: the florets of gobi should be small with less stem. do not add water to gobi at any point while cooking or till will turn mushy. Always give tempering of garlic instead of adding it to vegetables while cooking the taste is always better.
Punjabi Pokara Kadi
Ingredients
For the Kadi
1/2 cup curds 3 tablespoon Besan ( gram flour)
1 1/2 cups water 1/4 teaspoon haldi
1 small onion chopped finely 1/4 teaspoon jeera
1 teaspoon kastori methi / or few methi dana
4
whole dry red chilies 1
teaspoon whole dhania seeds
5-6 curry leaves salt to taste
For the pokaras
1 onion finely chopped 1 potato chopped like onion
1/4 cup besan salt to taste
Method
For the pokaras
mix
onions, potatoes, salt and besan. Using enough water make into thick
paste. Drop spoon fulls into hot oil. Deep fry to golden brown.
For kadi
Whisk curds. Add water and whisk. Add besan and haldi, whisk well. keep aside
Heat 2 tablespoon oil- add jeera, sute: add garlic, when it turns light brown add onion, sute till onions turn light pink.
Add curry leaves, dry red chiles, methi and dhania seeds: saute for a second.
Add the besan and curds mixture. Whisk well and string continuously, bring to a boil. cook till thick.
Add the pokaras. Serve hot with rice.
Sarso Ka saag
Ingredients
1 bundle sarso 1/2 bundle palak
Green chilies to taste 2 inch piece of Ginger
2 teaspoon garlic 1 tablespoon Ghee
3 tablespoon makki ka atta
Method
Clean sarson and palak. Remove the thick covering from the sarso stems. Roughly chop them.
In a pressure cooker add the above, 2 green chilies, 1 inch ginger. Add 1 glass water and mix. Pu the cooker on the smaller burner. After one whistle, lower the flame and simmer for 15 minutes.
Once the cooker cools, open it and strain out the sag. Do not throw the water away.
In a mixer add the cooked saag and makki ka atta. Corsley grin it.
In a pan heat Ghee add garlic and ginger cook for few seconds, add green chilies to taste. Add the saag to it and mix. Add the reserved water, salt and mix. Cool till thickens. Serve hot, garnished with ginger Juliannes and makki ki roti.
Vegetarian Pulao
Ingredients
2 onion chopped 1 cup rice washed1 tomato chopped 1/2 teaspoon jeera
1 teaspoon dhania powder 2 tablespoon curds
1/4 cup cauliflower florets 1/4 cup peas 1 potato cubed 1 tablespoon Biryani masala
1 carrot cubed salt and red chili powder to taste
2 teaspoon mint chutney / 1/4 cup mint leaves 1/4 teaspoon turmeric
Method
- In a pan heat 4 tablespoon oil; add jeera when it crackles add onions, cook till onions turn brown.
- Add all the dry masalas :- turmeric, red chili powder, biryani masala, dhania powder and salt. Mix.
- Add chopped tomatoes and cook till oil separates. Add all the vegetables and saute for a minute.
- Add curds and mint chutney or chopped mint leaves. Mix
- Add the washed rice. Mix well.
- Add 2 cups of water and stir. check salt, if required add more.
- When the water starts to boil, turn the flame low and cover pan with lid. Cook for 15 minutes or till water has evaporated.
- Once cool. Mix the rice well and garnish with chopped coriander. Serve hot with curds and sliced onions.
